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Cheesy Pasta with End-of-the-summer Veggies

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 4 c. slides or chopped, assorted vegetables (zucchini, broccoli, carrots, and red pepper)
  • 1 c. tomatoes
  • 8-oz. of pasta (rotini, bow tie, penne)
  • 1 1/2 Tbsp. olive or canola oil
  • 2 medium garlic cloves, minced
  • 1/2 c. onion, chopped
  • 1 tsp. Italian seasoning
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 c. Parmesan cheese
  • 1/2 c. shredded mozzarella cheese

Directions

Rinse and prepare vegetables. Cook pasta according to package directions. Drain water and save 1/4 cup of the cooking water. Heat oil in a large skillet as the pasta cooks. Add garlic and onion to the skillet. Saute over medium heat for about one to two minutes or until soft. Add vegetables and cook for about three minutes. Add Italian seasoning, salt and pepper. Add tomatoes last and cook until heated thoroughly. Add cooked, drained pasta to the vegetables. Add a little of the water from the pasta if needed. Add cheese to the mixture and stir until the cheese is mostly melted.

Makes 6 servings.

Per Serving: about 250 calories, 8 grams (g) of fat, 35 g carbohydrate, 10 g protein, 5 g fiber and 240 mg sodium

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